Pork Medallions With Prunes

• 1/2 pound extra-large pitted prunes
• 1 1/2 cups dry white wine
• 6 pork medallions (about 1 1/2 pounds)
• Flour for dredging
• 1 tablespoon butter
• 1 tablespoon peanut or vegetable oil
• 1 tablespoon red currant jelly
• 1 teaspoon Dijon mustard
• Pinch thyme
• Coarse salt and freshly ground pepper to taste
• Lemon juice to taste (if necessary)

1. Simmer the prunes in one cup white wine until tender (about 30 minutes), adding a little water if necessary.
2. Set aside.
3. Wipe the pork medallions dry with paper towels and dredge them lightly with flour.
4. Heat the butter and oil in a large skillet and brown the pork on both sides.
5. Add the remaining wine, red currant jelly, mustard, thyme, salt and pepper.
6. Bring to boil and add the prunes.
7. Cook the medallions, stirring frequently, for four to five minutes or until they have lost their pinkness in the middle.
8. Do not overcook them or they will be tough.
9. If the sauce needs it, add a little lemon juice to cut any sweetness.

prunes, white wine, pork medallions, flour, butter, peanut, red currant, mustard, thyme, salt, lemon juice

Taken from cooking.nytimes.com/recipes/2237 (may not work)